The evaluation of the quality rye flours on the basis of the biochemical and rheological indices

Iuliana Banu
The starch and the amylolytic enzymes, the pentosans and their degradation enzymes influence the behaviour of the rye flour at gelatinization and accordingly the bakery quality of the rye flours. The Falling Number and the maltose index, the amylograph and swelling curves represent the methods that can be used in the estimation of the bakery quality of rye flour. The specific volume of bread correlates positively with the percentage of pentosans soluble in water from the total of pentosans.
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